Yields Makes 4 main-dish servings
Notes: You can shred the lettuce up to 1 day ahead; chill airtight.

How to Make It

Step 1
1

Line dinner plates or wide bowls equally with whole lettuce leaves, then Belgian endive leaves.

Step 2
2

In a large bowl, combine shredded lettuce and parsley. Add 2/3 cup deviled Louis dressing and mix gently. Divide equally among lettuce-lined plates.

Step 3
3

Remove and discard any bits of shell from crab. Mound crab in center of shredded lettuce mixture; arrange tomato and egg wedges around edges. Sprinkle salads with chopped chives and garnish with whole chives. Offer remaining dressing, salt and pepper, and lemon wedges to season salads to taste.

Ingredients

 8 romaine or iceberg lettuce leaves (10 in. long), rinsed and crisped
 1 head Belgian endive (white or red; 3 oz.), leaves separated, rinsed, and crisped
 2 quarts finely shredded romaine or iceberg lettuce (use half romaine and half iceberg or all 1 kind)
 1/4 cup chopped parsley
 1 pound shelled cooked crab
 2 firm-ripe tomatoes (3/4 lb. total), rinsed, cored, and each cut into 8 wedges
 2 hard-cooked large eggs, shelled and each cut into 4 wedges
 2 tablespoons chopped fresh chives
  Whole fresh chives
  Salt and pepper
  Lemon wedges

Directions

Step 1
1

Line dinner plates or wide bowls equally with whole lettuce leaves, then Belgian endive leaves.

Step 2
2

In a large bowl, combine shredded lettuce and parsley. Add 2/3 cup deviled Louis dressing and mix gently. Divide equally among lettuce-lined plates.

Step 3
3

Remove and discard any bits of shell from crab. Mound crab in center of shredded lettuce mixture; arrange tomato and egg wedges around edges. Sprinkle salads with chopped chives and garnish with whole chives. Offer remaining dressing, salt and pepper, and lemon wedges to season salads to taste.

Deviled Crab Louis